It has been one helluva week around here.
I join all parents out there in my loathing of the daylight savings time shift. I love more daylight hours, but I do not like what it’s done to my baby’s schedule. We’ve been fighting the battle all week.
But even worse than the nap time struggle was the stomach bug I picked up that stole three days of my life. It took my energy, and worse, took my appetite. I lived off of soda crackers and gatorade until today, when I woke up finally feeling like myself.
And I wanted cookies.
It felt really good to get back in the kitchen and these chocolate oatmeal cookies hit the spot. I may have had more cookies than is recommended for one person to consume in a single day, but I figure I was making up for lost time. The cookies are what happens when you cross rich brownies with oatmeal cookies. Soft and chocolaty, but chewy and a little crisp on the edges.
Cookies are a magical treat, a cure for whatever ails you. Whether it’s a cranky baby, a flu bug, or a completely different problem, these chocolate oatmeal cookies will perk you right up. My week is definitely looking a whole lot better.
My cookie baking routine
Depending on the size of the cookies, I bake 6 to 8 cookies in two rows on my half sheet pan (13×17 inches). I prefer parchment paper to a silicone baking mat.
I like to only bake one sheet pan of cookies at a time on a rack placed in the center of the oven. This way they bake evenly and I don’t have to remember to do any rotating. I have two sheet pans going at a time: while one is in the oven, the other sits for a few minutes before I move the cookies to a cooling rack and prep the next batch.
These chocolate oatmeal cookies are part brownie and part cookie, both soft and chewy, and completely irresistible.
Ingredients
- 1 1/2 cup (188 grams) all-purpose flour
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (226 grams) unsalted butter, cubed
- 1 tablespoon water
- 1 cup (213 grams) brown sugar, packed
- 9 ounces (255 grams) semi-sweet chocolate, chopped or chips
- 2 large eggs
- 1 1/2 cups (150 grams) old-fashioned rolled oats
Instructions
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper.
- In a medium bowl, combine the flour, cocoa, baking soda, salt, and ground cinnamon. Set aside.
- In a heat-proof bowl set over a pan of simmering water, add the cubed butter, water, semi-sweet chocolate, and brown sugar. Melt completely, stirring occasionally, until smooth. Remove from heat and add eggs one at a time. Add the dry ingredients and mix until just incorporated. Stir in the rolled oats.
- Drop by the tablespoon onto the prepared sheet pan, leaving 2 inches between each cookie. Bake for 12 minutes, until edges are set. Let cool for 5 minutes on the sheet pan, then remove to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for 3 days, or in the freezer between layers of parchment paper for a few months.
Note: The cookie dough will be very brownie-like and soft, but it will hold up during baking. The longer the dough sits, the thicker it will become as the chocolate cools and hardens. However, there is little difference between the shape and appearance of cookies baked at the beginning and those baked last.
Recipe adapted from Baking: From My Home to Yours
From www.completelydelicious.com
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13 Responses to Chocolate Oatmeal Cookies
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Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
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It’s definitely true that babies can’t adjust to Daylight Saving Time quite like adults! Hope your week is getting better! I’m sure these amazing-looking cookies helped!
Mmm looks fabulous!
You’re totally right, there’s nothing that some good homemade cookies can’t fix! These ones look really yummy and quite healthy, too. I’ll try them as soon as possible!
xo, Elisa
DST is definitely taking a toll on me too and I really try to sympathize with ones with small children. You guys are all troopers in my eyes! I’m so sorry you had to deal with the stomach bug again, I’m glad you’re feeling better. These cookies look way too good to pass up
i hope you ate to your heart’s content!
Wasn’t that stomach bug the worst?! It knocked me off my feet completely! These cookies on the other hand, look like the best thing ever!
Glad you’re feeling better. These look perfect!
I’m sorry that you’ve had such a crappy week. And yet you still managed to turn out some amazing cookies!
Thanks for finding time to post this delicious looking recipe, despite your difficult week. I really appreciate your baking tip. I think I will adopt your cookie baking routine. One question I have is, what is your opinion on insulated pans? I have been using this variety for years simply because they were a gift when I first got married. Now I’m wondering if I should switch to noninsulated pans. Thanks for your help!
Great Scott! Chocolate oatmeal cookies? I have never seen nor heard of such a thing. But what an astonishingly brilliant idea. I love melted sugar in cookies as it makes the outsides all crackly, and oatmeal is one of our favorite kinds. These are going straight to the top of the list.
Glad you’re getting better and thanks for the recipe.
I just posted a variation of this recipe and I’m sick right now! Maybe I’ll have to end my sickness (whenever that comes) with these cookies because they were fabulous…
I made them, with a few changes only because its what I had on hand.
They are really delicious! Love the subtle cinnamon with the chocolate!
How have I never had a chocolate oatmeal cookie before?!! They sound like the perfect combo for me as I love brownies and oatmeal cookies:)
i can’t believe i’ve never had chocolate oatmeal cookies before – i mean, oatmeal cookies w chocolate chips, yes, but this should be mandatory in all bakeries and homes.